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2012•GIDA - Journal of FoodRequires access

The impacts of formulation components on improvement of frozen bread dough and final product quality.

Müge Hendek Ertop, Hakiye Etgü, Mehmet Hayta

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Key concepts: Food science, Quality (philosophy), Product (mathematics), Mathematics, Business, Chemistry, Philosophy, Epistemology

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The impacts of formulation components on improvement of frozen bread dough and final product quality. — Research Paper | ScholarLens